Momiji, or Japanese maple leaves, are a staple of Japanese autumn scenery. These maple leaf cookies have been carefully baked by craftsmen with a light, palatable flavor and crisp texture. Pairs wonderfully with tea.

‍

Okonomi means “as you like”. This colorful variety of five rice snacks, three arare and two shrimp crackers, is a perfect array of flavors to suit everyone’s palette, exactly as they like.

‍

With a history dating back more than for more than 2,000 years in Asia, persimmon is one of the oldest cultivated fruits in the world. Here, it is pureed and incorporated into this beautifully wrapped, perfectly sweet jelly.

Inspired by the golden colors of autumn rice fields, Nakamura Seicha created this roasted brown rice blend. While genmai tea is traditionally mixed with green tea, it has been purposefully omitted from this blend to accentuate the warm golden color of pure genmai tea.

‍

Since 1947, maker Sanshu Seika has stood by their company philosophy: “We use the best of everything.” In this senbei, they use the rich, savory, with a slightly nuanced flavor of Tamari soy sauce and pair it with a crunchy rice cracker. 

This arare is seasoned with soy sauce and rolled in seaweed sourced from the Mikawa bay area of Aichi Prefecture. The dynamic balance of savory flavors paired with the crispy outer layer make this snack something special.

‍

Manju has been enjoyed by Japanese people for more than 700 years. Originally created in Miyajima in the early 20th century, momiji manju is a popular treat to eat while admiring the maple leaves in autumn.

Infused with the mild sweetness of honey and the sourness of apples, this Aichi Prefecture karinto has an intricate, warm balance of flavors reminiscent of autumn days spent admiring the falling leaves.

Simple and light, this natural, earthy snack possesses only three ingredients, soybeans, salt, and sugar.

‍

This satisfyingly crunchy rice cracker is made with Hokkaido octopus and Hidaka kelp. The makers at Sugi Confectionary kneed and grill the octopus by hand before seasoning it with a sweet and spicy sauce made from Mikawa mirin and white soy sauce.

‍

‍Since 1923, Hirata-ya has preserved tradition by using the long-established process of slowly kneading together ingredients like azuki beans and sugar to create this refined sweet for a smooth but firm texture. 

‍

This rice cracker is derived from whole grains of domestic mochi and carefully kneaded with black tanba beans and white beans. It is modestly seasoned with vegetable oil and hakata salt from Ehime prefecture.

‍

Made with mochi, these crispy, delicately spiced arare are baked to a rich golden color, which is accentuated by paprika and soy sauce. Perfect for a light afternoon ochake - a snack with tea.

‍

The warm texture of baked walnuts combined with the sophisticated taste of the Japanese sugar gently sprinkled on top of this pillowey mochi creates the perfect harmony of flavor.

From a distance, it may look like colorful dots adorn this piece. Upon closer inspection, you’ll find that it’s a series of fluffy flowers gently placed around the brim. It is a beautiful representation of the many colors of Japanese autumn.

Microwave/Dishwasher Safe: Yes

‍